BRINING BASICS (recipe home)
-Keep it cold: All brining should be done at refrigerator temperature-45 degrees or lower to limit bacterial growth.
-Pass the salt: Diamond crystal brand kosher salt is used because the flakes are larger and lighter than those of table salt. If using a different type of salt use 1/2 the amount recommended. Saltier brines take less time but are much more difficult to control and can begin to pull moisture from the meat. so be careful to follow the directions on time carefully
-Make room: p-repare your brine in a large bowl so you have plenty of space to stir the salt (and sugar) so it dissolves completely. Once the salt is dissolved, add any other flavorings, then transfer the brin to a container large enough to allow the meat to be completely submerged. Lare zip lock plastic bags work well.
-Time it: The size and type of meat determine the brining time. Large pieces, like a turkey, should soak overnight, while small pieces, like pork chops, need just 3 to 4 hours. Its best to stick with the specified brining times because it is possible to overbrine, which will cause the meat to become too salty or dry.
-Dont double up: Brining is such an effective flavor enhancer that many producers of pork and poultry use some form of it to improve their products. When shopping, avoid cuts that have already been brined. Its not always obvious, but look for labels such as flavor enhanced or extratender. Kosher poultry also has already been brined, so additional brining is not necessary
7 cups water, divided
3 Tbsp. freshly ground black pepper, divided
6 thyme sprigs
1/2 cup kosher salt(such as Diamond Crystal)
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6 lb) whole bone-in turkey breast, skinned
2 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
Fresh thyme sprigs
-Combine 1 cup water, 2 Tbsp. pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2 gallon zip lock plastic bag. Add ice and turkey, seal. Refrigerate 24 hours, turning the baf occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels.
-Rub turkey with oil. Combine 1 Tbsp. pepper and chopped thyme, rub over turkey.
-Preheat oven to 400 degrees
-Place the turkey on a roasting pan coated with cooking spray. Bake at 400 degrees for 1 hour or until thermometer inserted into thickest portion of the breast registers 180 degrees. Place turkey on a platter. Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired. Yields 12 servings
10 cups 1/2 inch french bread cubes
2 6 oz. packages frozen crabmeat and shrimp
1 large onion, chopped (1 cup)
1 medium green or sweet red pepper, chopped
3 Tbsp. butter
3 beaten eggs
1 103/4 oz can condensed cream of shrimp soup
1/4 to 1/2 cup milk
1/2 cup snipped fresh fennel leaves or 1/2 tsp. fennel seed, crushed
-Spread bread cubes in a shallow baking pan. Bake in a 300 degree oven for 10 to 15 minutes or till dry, stirring once. Place crab and shrimp in a colander; run cool water over to thaw.
-In a skillet cook onion and green or red pepper in butter till tender. Stir together eggs, crab and shrimp, onion mixture, soup, 1/4 cup milk, fennel and 1/2 tsp. pepper. Stir in bread cubes. (for a moister stuffing, sti in more milk.) Use to stuff a 14 to 16 lb turkey. Transfer remainin stuffing to a 1 1/2 quart casserole; cover and chill.
-To serve, bake reamining stuffing in casserole, covered, in a 325 degree oven for 45 minutes. Makes 20 servings.
1 tub (8 oz) cream cheese spread
1/2 cup miracle whip dressing
1/2 cup sundried tomatoes packed in oil, drained, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper
-Mix all ingredients until well blended
-Refrigerate until ready to serve. Serve with crackers and cut up veggies
1 lb. bulk pork sausage
3 cups sliced fresh mushrooms (8 oz.)
1 1/2 cups chopped onion
1/2 cup shredded carrot
3 cloves garlic, minced
8 cups dry bread cubes
1 10 oz package frozen chopped spinach, cooked and well drained
1/2 cup milk
1 1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/2 tsp poultry seasoning
1/4 to 1/2 tsp. crushed red pepper
-In a skillet cook sausage till brown. Remove sausage from skillet, reserving 2 to 3 tbsp. drippings in skillet. Cook mushrooms, onion, shredded carrot, and garlic in drippings till tender. Drain off fat.
-In a large bowl combine the sausage, mushroom mixture, bread cubes, drained spinach, milk, basil, oregano, poultry seasioning, and red pepper. Mix well. Form into ball, using 1/2 cup mixture for each. Place balls on a greased baking sheet. Bake in a 325 degree oven for f25 minutes. (Or, use to stuff a 14- 16 lb. turkey).
-If desired, serve stuffing balls arranged on a spinach-lined platter with the turkey and garnishe with carrot curls. Makes 14 servings.
1 1/2 lbs. brussels sprouts, trimmed and halved lengthwise
1 1/2 Tbsp. unsalted butter
1/4 cup chopped pecans
3/4 tsp. fresh lemon juice
-Bring a large pot of salted water to a boil. Add the brussels sprouts and boil about 5 minutes. Drain well and transfer to a serving bowl.
-In a small saucepan, melt the butter over medium heat. Add the pecans and cook 3 to 4 minutes until butter is golden brown and the mixture smells sweet and nutty. Remove pan from heat and immediately add the lemon juice.
-Pour the pecan butter over brussles sproutsw. Serve.
4 sweet ptoatoes
1 1/2 cups vanilla non fat yogurt
1/2 tsp. pumpkin pie spice
1 1/2 tsp. Kosher salt
2/3 cup low fat granola
cooking spray, butter flavor
-Place washed sweet potatoes in oven and bake at 350 degrees for approximately 40 to 60 minutes, until they are soft to the touch. After the potatoes have cooled, remove the skin.
-Place the sweet potato flesh in a mixing bowl. Add vanilla nonfat yogurt, pumpkin pie spice and salt. Whip on medium speed until all of the yogurt is mixed into the potatoes.
-Coat glass or ceramic baking dish (1 1/2 to 2 quarts) with cooking spray. Scoop potato mixture into the prepared baking dish.
-Sprinkle granola evenly across the top of the potatoes and lightly coat with cooking spray. Bake at 350 degrees for approximately 40 to 50 minutes. Remove from oven and serve.
1 lb. frozen corn
4 oz. cream cheese
2 tsp. butter
1/4 cup milk
onion salt (to taste)
Fresh ground pepper
-Cook and drain corn. In same pan low heat, mix cream cheese, butter and milk stir ( i use wire whisk)
-Add fresh ground pepper and onion salt. Stir until creamy. add drained corn. Add more onion salt if desired. Heat and serve.
My sister in law made this years ago and we all liked it so much we asked for the recipe. It revisits my table quite often
1 lb. cranberries (5 cups)
1 12 oz. jar (1 cup) orange marmalade
1 cup chopped pecans
1 cup coconut
3/4 cup sugar
1/2 cup water
-Combine all ingredients. Spread in 13x9x2 inch baking dish. Bake, uncovered, in 350 degree oven about 30 minutes. Transfer to jars. Cover; refrigerate. Makes about 4 cups
-Directions to pack with gift: Store in refrigerator. Serve warm or chilled as meat accompaniment or over desserts.
3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low sodium soy sauce
1/4 cup kosher salt
1 tsp. whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2 lb) boneless turkey breast halves
1 tsp. freshly ground black pepper, divided
1 tbsp. olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat free less sodium chicken broth
1 tbsp. all purpose flour
2 tbsp. water
1/4 cup chilled butter
1 tbsp. chopped fresh flat leaf parsley
-Combine first 8 ingredients in a large dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.
-Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 tsp. ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.
-Preheat oven to 400 degrees
-Bake turkey at 400 degrees for 45 minutes or until a thermometer registers 160 degrees. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.
-Heat oil in a large nonstick skillet over medium high heat. Add shallots, saute 1 minute. Add mushrooms; saute 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (About 20 minutes). Combine flour and 2 Tbsp. water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tbsp. at a time. Stir in parsley and remaining 1/2 tsp. ground pepper. Serve gravy with sliced turkey breast.
Yield 8 servings
10 medium potatoes (3 lbs.)peeled and cubed
1 cup heavy whipping cream
1/4 cup butter, cubed
2 Tbsp. prepared horseradish
1 tsp. salt
1 tsp. pepper
-Place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
-In a large mixing bowl, mash potatoes with remaining ingredients.
Yields 8 servings
1 pound bacon
1 (16 oz) package little smokie sausages
1 cup brown sugar, or to taste
-Preheat oven to 350 degrees
-Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped saugsages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
-Bake until bacon is crisp and the brown sugar melted.
1/8 cup red wine vinegar
1/4 cup mirin (Japanese sweet wine)
1/8 cup packed brown sugar
3 tsp. grated fresh ginger
1/8 cup fresh lime juice
1 large cucumber, thinly sliced
1/4 cup thinly sliced onion
-In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.
1 graham cracker pie crust
1 package (8 oz) cream cheese, softened
1 cup plus 1 Tbsp. milk, diveded
1 Tbsp. sugar
1 tub (8 oz) cool whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz) each) vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
-Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
-Fold in 1/2 of whipped topping. Spread into crust.
-Mix remaining milk, pumpkin, pudding mixes and spices 2 minutes (mixture will be thick.)
-Spread over cream cheese layer.
-Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.
1/2 pkg. (17.3 oz) frozen puff pastry) 1 sheet thawed
1 cup milk
1 pkg. (4-serving size) Jello Vanilla flavor Instant Pudding & Pie Filling
1/2 cup thawed coolwhip whipped topping
1 square bakers semi sweet baking chocolate melted
-Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 minutes; cool completelyu.
-Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 minutes.
-Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
Makes 9 servings.
8 oz. fresh green beans, trimmed
2 Tbsp. low sodium soy sauce
1/2 Tbsp. miso paste
1/2 tsp. red pepper flakes
4 cloves garlic, minced
1 tsp. grated fresh ginger root
1 Tbsp.sesame seeds, toasted
-Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
-Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds ontop.
3.5 oz. Baileys original irish Cream
Pour into a chilled glass, sprinkle with pumpkin pie spice
Serve it straight up or on the rocks
1 cup butter, softened
1/2 cup confectioners sugar
1/2 cup packed brown sugar
2 cups vanilla ice cream, softened
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 cup boiling water
1 to 3 Tbsp. rum
-In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. cover and store in the freezer.
-For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.
7 cups apple cider or juice
1 cup cranberry juice
2 Tbsp. brown sugar
1 cinnamon stice (3 in.)
1 fresh rosemary sprig
2/3 cup orange juice
-In a Dutch oven, bring the apple cider, cranberry juice, brown sugar, cinnamon and rosemary to a boil. Reduce heat; cover and simmer for 10-15 minutes or until flavors are blended.
-Discard cinnamon and rosemary; stir in orange juice. Serve warm.
In a cocktail shaker filled with ice, shake together:
1 1/2 oz. vanilla flavored vodka
1 1/2 oz. hazelnut liqueur, such as Frangelico
1 Tbsp. butterscotch schnapps
-Strain into an 8-oz glass filled with ice; add 4 oz ginger beer and a splash of dark rum.
Makes 1 drink.
8 oz. Ocean Spray Cranberry Juice Drink, any flavor, chilled
2 oz. sparkling water
Lime wedge, garnish
Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.
Makes 1 serving
1 can (12 oz.) evaporated fmilk
1 cup heavy whipping cream
1/2 cup 2 % milk
1/4 cup sugar
2 Tbsp. chocolate syrup
1 Tbsp. instant coffee granules
2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup brewed coffee
-In a blender, combine the first eight ingredients; cover and preocess until smooth.
-Store in the refrigerator. For each serving, place coffee in a mug.
-Stir in 1/3 cup Irish cream. heat mixture in a microwave if desired.
4 cups 2% milk
1 cup heavy whipping cream
1/2 cup sugar
1 cup milk chocolate chips
1/3 cup malted milk powder
2 tsp. vanilla extract
-In a large saucepan, heat milk over medium heat until bubbles form around sides of pan.
-Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
-Whisk chocolate chips and milk powder into milk until chocolate is melted. Remove from the heat; whisk in vanilla. Pour into mugs. Spoon whipped cream over the top.
BUYING-If you dont mix martinis nightly and arent planning a party for this weekend, its best to buy the smallest bottle of vermouth you can find, since the wine will enentually oxidize after opening.
STORING-keep open bottles in the refrigerator, and try to drink the vermouth within six weeks for optimal flavor and aroma.
SERVING-Vermouth is a great mixer, but to best appreciate its distinctive flavor, drink it staright up, chilled, in a wine glass.
1/4 cup Cognac
1/4 cup Calvados (apple brandy)
2 Tbsp. Cointreau or other orange liqueur
2 Tbsp. pear liqueur
4 1/2 tsp fresh lime juice
2 dashes of Angostura bitter
2 lime slices
-Mix first 6 ingredients in cocktail shaker. Add ice.cover and shake vigorously 20 times.
-Strain between 2 coupe glasses. Float lime slices on top and serve
Mix equal parts of Frangelico and stoli Vodka. Shake and serve in a martini glass garnished with a chocolate rim.
3/4 oz. partida Blanco Tequila
1 oz. Peppermit Schnapps
3/4 oz. Godiva Liqueur
1 1/2 oz. cream
-Rim martini glass with chocolate syrup and crushed candy canes.
-Shake ingredients in a shaker with ice and strain into martini glass.
1 oz. Coconut Milk
1 1/2 oz Coconut rum
1/4 oz. Licor 43
1/2 oz. partida Blanco Tequila
1/2 oz. Frangelico
-Combine ingredients in a shaker and shake with ice.
-Strain into a glass filled with ice and garnish with toasted coconut shavings on top
2 1/2 oz. Partida Resposado Tequila
1 tsp. Brown sugar
Use brown sugar for garnish
-Rim a cordial glass with brown sugar.
-Add tequila and brown sugar into shaker with ice and hake ingredients well. Strain into glass.
1 oz. Partida Resposado Tequila
3/4 oz. Baileys Irish Cream
1/2 oz. Butterschotch Schnapps
3/4 oz. cream
Splash of Cinnamon Schnapps
Garnish cinnamon stick
-Combine all ingredients in a shaker and shake with ice.
-Straininto martini glass and garish with a cinnamon stick.
3/4 oz. Godiva Liqueur
3/4 oz. coconut rum
1/2 oz. Butterscotch Schnapps
1/2 oz. partida Anejo Tequila
1/4 oz. Frangelico
1/2 oz. Baileys Irish Cream
1/2 oz. Amaretto
-Garnish rim of a martini glass with crushed coookie crumbs.
-Shake all ingredients in a shaker with ice and strain into martini glass.
1 cup sugar
12 egg yolk
4 cups whole milk
1 cup heavy cream
8 oz. Brandy
4 oz. Gold Rum
1 Tbsp. Vanilla extract
1/2 Tbsp. ground Nutmeg
-Beat the sugar into the eff yolks until thickened and pale yellow. Set aside.
-Bring the milk to a simmer in a large saucepan over medium heat. Slowly beat the hot milk into the eff yolks. Pour the entire mixture back into the pan and place over low heat. Stir constantly until the temperature reaches 150 degrees or the mixture is thick enough to cat the back of a wooden spoon. Immediately remove from heat. Strain into a large bowl andset aside to cool.
-In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled egg mixture. Add the brandy, rum, vanilla, and nutmeg. Stir well. Cover and refridgerate for at least 4 hours. Serve ice cold in small glasses, or serve from a medium punch bowl filled with one large block of ice.